reader recipe: strawberry-rhubarb pie

words, recipe + photo by Angie Wendricks

As summer approaches, I find myself reminiscing about the past at my grandparents house. On any given day, you could find us there, enjoying the sun, swimming, and a bbq. The quintessential summer. My thoughts wander to the sweet smells I remember coming from inside the house. My grandmother would always have a special treat waiting for us—whether it was homemade chocolate chip cookies, ice cream, or pie. Beautiful, buttery, glorious pie! My favorite then, and now, is strawberry-rhubarb. The bright, vibrant colors simply scream summer to me. This is my grandmother Georgia Mae’s recipe. It’s rustic and simple, and I hope it becomes a summertime favorite for you and your family.

2 prepared (or homemade) pie crusts

2 cups diced fresh rhubarb

2 cups fresh strawberries, stemmed and sliced

1 1/2 cups sugar

1/3 cup flour

Dash of ground nutmeg

Dash of salt

3 large eggs, at room temperature

2 tablespoons unsalted butter, cut into small pieces

Milk, for brushing

Preheat oven to 350°F.

Line bottom of a deep dish pie plate with one pie crust. Spread rhubarb and strawberries over bottom.

In a medium bowl, combine sugar, flour, nutmeg, and salt. Add eggs and mix until just combined. Pour over rhubarb and strawberries. Dot top evenly with butter.

Cut second crust into strips. Layer over top of pie, making a lattice top. Brush lattice strips with milk. Bake for 40-45 minutes until lightly golden brown and bubbly. Remove from heat and allow to cool before slicing.